How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fish Or Shrimp Creole Court Bouillon?

You need 9 ingredients. The key ingredients include: 1 c. each: onions, bell pepper and celery, chopped, 2 Tbsp. margarine, 1 or 2 tsp. minced garlic, 1/4 to 1 c. picante sauce (to suit taste), and more.

Is Fish Or Shrimp Creole Court Bouillon suitable as seafood?

Yes, Fish Or Shrimp Creole Court Bouillon falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Fish Or Shrimp Creole Court Bouillon?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Or Shrimp Creole Court Bouillon Recipe

Name: Fish Or Shrimp Creole Court Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. each: onions, bell pepper and celery, chopped; 2 Tbsp. margarine; 1 or 2 tsp. minced garlic; 1/4 to 1 c. picante sauce (to suit taste); 2 (16 oz.) cans tomato sauce; 1 lb. frozen fish (your choice: catfish, perch or flounder) or 2 lb. shrimp (may use both if desired); salt and pepper to taste; gumbo file to taste; chopped green onions (optional topping)

Try this homemade Fish Or Shrimp Creole Court Bouillon recipe the whole family will love. Made with onions, margarine, garlic and picante sauce. Easy st…

This Fish Or Shrimp Creole Court Bouillon relies on simple, everyday ingredients such as margarine, or 2 tsp. minced garlic, (16 oz.) cans tomato sauce and salt and pepper to taste. It comes together quickly and makes 4 servings, at about 177 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 c. each: onions, bell pepper and celery, chopped
2 Tbsp. margarine
1 or 2 tsp. minced garlic
1/4 to 1 c. picante sauce (to suit taste)
2 (16 oz.) cans tomato sauce
1 lb. frozen fish (your choice: catfish, perch or flounder) or 2 lb. shrimp (may use both if desired)
salt and pepper to taste
gumbo file to taste
chopped green onions (optional topping)

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Quick Info

Servings
4 servings
Calories
177 kcal
Category
Seafood

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